Written by Jennifer Peñas
You all know that I have an obsession with turning cocktails into gluten free desserts. In the past it has usually been cocktails into cupcakes. My latest foray into boozy desserts however is pie – Margarita Pie to be exact. There is nothing I don’t love about this pie except maybe that I didn’t think of it sooner!
The crust is a combination of gluten free pretzels (to mimic the salty rim on a margarita glass)
Sometimes my job is really tough. Take yesterday for instance; I spent a good couple hours tweaking and tasting (lots of tasting!) a recipe for mint margaritas. It was taxing, tedious work but somehow I suffered through.
Right now my lime tree is prolific and the mint is threating to overtake the garden so a mint margarita seemed like a good way to make use of the bounty. This cocktail is the kissing cousin of the mojito
For those of you who read my blog regularly, you may know that I love Mexican food. It is my go-to comfort food, dining out food, celebration food, Wednesday night dinner food…you get the idea! So it stands to reason that I would be enamored with margaritas; after all what goes better with Mexican food that a margarita?
Contrary to popular opinion, I am not fussy about a lot of stuff but I am fussy about margaritas. No bottled margarita mix for me! Bottled mixes are way too sweet, packed with sugar, often corn syrup, and who knows what else. I like to use fresh juices, silver tequila and agave for a touch of sweetness. Since tequila and agave come from the same place; the agave plant, they seem to be perfect partners.
I have made margaritas in all sorts of flavors; classic lime, blood orange, pineapple, cucumber and mint, cucumber and jalapeno, pomegranate, watermelon, mixed citrus, the list goes on.